Recipe

Farfalle with pepperoni, leek and preserved lemon

Feb 27, 2014 1:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Farfalle with pepperoni, leek and preserved lemon
  • 400 gram farfalle
  • 1/4 cup (60ml) olive oil
  • 100 gram sliced pepperoni, halved
  • 1 leek, sliced
  • 1 capsicum, seeded and sliced
  • 1 zucchini, diced
  • 1/2 cup (125ml) white wine
  • 2 tablespoon finely chopped preserved lemon (see tip)
  • 1 teaspoon lemon juice
  • 1/2 cup (40g) shaved parmesan

Method

Farfalle with pepperoni, leek and preserved lemon
  • 1
    Cook pasta in a large saucepan of boiling, salted water according to packet directions. Drain.
  • 2
    Heat oil in a frying pan on high. Saute pepperoni and vegetables for 5 minutes, until leek is tender and pepperoni is crispy.
  • 3
    Stir in wine and season to taste. Simmer for 3 minutes. Add to pasta with remaining ingredients. Serve.

Notes

If preserved lemons are not available, substitute with finely grated rind of 1 lemon.

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